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Wednesday, April 13, 2016

Pooris with Elaichiwala Aamras n Bibbe ( Tender cashewnut ) Upkari - Seasonal Breakfast !

Pooris with Elaichiwala Aamras n Bibbe ( Tender cashewnut ) Upkari - Seasonal Breakfast !


For Pooris 
  • Wheat Flour -1 Cup
  • Salt to taste 
  • Water as needed to prepare the dough
  • Oil as needed to deep fry 

Method 
In a bowl add the wheat flour , salt n water n knead to a dough ..Poori dough should be harder than chapathi dough, as this wont soak the oil much ! roll out the pooris immediately as soon as the dough is made n deep fry , . If you keep the dough for a long time then the pooris will soak up lot of oil... 


In a kadai add enough oil , heat it  n drop in rolled poori n after a second press a little in the middle n fry on both sides . 



Elaichiwala Aamras ( Mango pulp with cardamom ) 
  • Alphonso Mangoes- 2 large or any other variety 
  • Milk- 1/4 th cup 
  • Sugar - Little  
  • Freshly Crushed cardamom powder  - 1/2 tsp  .



Method 
Peel mangoes n chop them.  Blend the chopped mangoes, milk, sugar  . Let the paste be thick. Sprinkle the freshly crushed cardamom powder .  


Tendle Bibbe Upkari  ( Gherkins n tender cashew nut stir fry )
  • Tendle /Gherkins - 12 
  • Tender Cashewnuts - 100 counts 
  • water -1 cup 
  • Salt to taste 


Seasoning 

  • Oil-2 tsp 
  • Mustard seeds-1/2 tsp 
  • Hing/Asafoetida.. 2 pinch 
  • Green chilly slit..1 
  • Broken red chillies - 2 


Garnish 

  • Grated coconut - 2 tbsp 


Method 

Wash n add the tender cashew nuts in boiled water , cover n keep aside for 1/2 an hour n then peel the skin .. 

Wash n chop the gherkin n  thinly slice them  length  wise . 


In a kadai add oil , splutter mustard seeds,,add hing , then slit green chilly ,  add torn dry red chilles , peeled cashwenuts , sliced gherkins along with salt n water , cover n cook till done . Add grated coconut n mix well . 


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